Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This retro dish will please kids and adults alike.

Source: EatingWell Magazine, October 1997


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a 3-quart baking dish with cooking spray.

  • Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.

  • Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes. Add mushrooms and 1/2 teaspoon rosemary; cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Add broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. Remove from heat and stir in chicken. Season with lemon juice, salt and pepper.

  • Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.

  • Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl. Season with salt and pepper. Sprinkle the mixture over the casserole.

  • Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.


Make Ahead Tip: Prepare through Step 5. The casserole will keep, covered, in the refrigerator for up to 2 days.

Nutrition Facts

288 calories; protein 24.5g; carbohydrates 35.2g; dietary fiber 2.6g; sugars 4.9g; fat 5.8g; saturated fat 1.6g; cholesterol 44.5mg; vitamin a iu 975.6IU; vitamin c 7.1mg; folate 47.7mcg; calcium 123.1mg; iron 3mg; magnesium 57mg; potassium 551.6mg; sodium 550.5mg; thiamin 0.4mg.

2 starch, 2 1/2 vegetable, 2 lean meat